Seared Illinois Bison with Dried Fruit and Whiskey Sauce

 
Updated 11/18/2021 8:37 PM

Seared Illinois Bison with Dried Fruit and Whiskey Sauce
1/2 cup dried fruits, such as raisins, dried apricots, cherries or cranberries
1/2 cup Jack Daniels whiskey, divided
8 pieces (2-3 ounces each) bison tenderloin
Salt and freshly ground pepper to taste
1/4 cup salad oil
2 tablespoon unsalted butter, divided
2 shallots, finely diced
1 tablespoon thyme leaves

1 3/4 cups demi-glace (veal stock reduced by half, or beef base and water to equal to 1 3/4 cup
1 cup cream

2-3 tablespoons chives, diced

2-3 tablespoons fresh tomato, diced
1 cup almonds, slivered and toasted
1/2 cup pine nuts, toasted

Soak dried fruit in about 1/4 cup of the whiskey for at least 20 minutes before preparing dish. Drain before use. (If you need more to cover the fruit, add more, but reserve 1/4 cup for sauce.)

Heat sauté pan. Season bison medallions with salt and pepper. Add salad oil and 1 tablespoon butter to pan. Sauté bison on both sides for 2 to 3 minutes. Remove from pan and keep warm.

Drain fat from pan; sweat the shallots briefly and add thyme. Pour in 1/4 cup whiskey, deglazing the pan by scraping up the sticky bits. Add demi-glace or beef base and dried fruit and let reduce. Add cream; reduce mixture until it coats the back of a spoon.

Add diced chives and tomato. Whisk in 1 tablespoon butter. Adjust the seasoning and add toasted almonds and pine nuts. Serve bison on top of herbed pasta; spoon sauce around plate.

Serves four.

Nutrition values per serving: 969 calories, 70 g fat, 31 g carbohydrates, 6 g fiber, 39 g protein, 168 mg cholesterol, 652 mg sodium.

Chef/partner Michael Maddox, Le Titi de Paris, Arlington Heights

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